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Seppie E Piselli is a traditional Italian main course: the cuttlefish are stewed with green peas and squid ink, a cooking method that brings out the flavor of all the ingredients. For more adventurous diners, don’t give the Sauteed Veal Tongue with Green Salsa a miss. I like the Oxtalil Vaccinara Style most. Oxtails are a fatty cut of meat. A lengthy braise with vegetables yields a rich and delicious sauce. Other Italian highlights not to missed include Gnocchi Con Salsa Ai Peperoni E Caprino. Each piece is soft, delicious and surprisingly light, especially when served with bell pepper and goat cheese.

hazeldiary.com

2018-06-10 00:00:00+00:00

The durian pastries and desserts here are handcrafted using a mix of premium Mao Shan Wang and D24 durians. Even though the pungent smell that many would object, others still laud the taste.

If there is one positive trait of Hua Ting, it will be the consistency of the dishes. Prices are relatively reasonable as compared to other Cantonese restaurants in 5-star hotels, and you are almost assured of a good meal.

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J65, the new-look all day dining buffet restaurant open to diners with authentic South-East Asian cuisine showcased with a modern market look and feel.

nahmj.com

2018-04-12 00:00:00+00:00

J65 is a great place for family gathering and birthday celebrations.

sgfoodonfoot.com

2018-03-28 00:00:00+00:00

I am actually quite impressed with the interesting dishes that have been crafted to highlight the varieties of seafood, Showcasing different seafood each day, so do head down and explore more on your own.

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Carousel is an award-winning buffet restaurant at Royal Plaza on Scotts Singapore Hotel.From Mediterranean, Asian, Japanese fare, a lavish seafood spread, an impressive French Rotisserie, and three dazzling dessert stations, the wide array of delectable cuisines will leave the diners spoilt for choice.

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Lunch :11.30am – 3.00pm (Daily)
Dinner :6.00pm -10.30pm (Daily)

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+65 6834 0660

1 Tanglin Rd, #02-18 , Orchard Parade Hotel, Singapore 247905

TungLok Signatures offers a tantalising range of traditional Chinese cuisine, such as Cantonese, Shanghainese and Sichuan dishes with a dash of Modern creations – authentic in tastes but with TungLok’s distinctive touch. Be swept away by a myriad of flavours from our premium ingredients.
Our masterchefs’ skillful execution and innovative vision have produced a unique dining concept that has impressed many. Reminisce the taste and soul of Chinese tradition as these delicacies charm your palate with each tender morsel.

thehungrybunnie.blogspot.com

2017-11-06 00:00:00+00:00

The food was a hit and miss. Service was excellent though, warm, efficient, and speedy.

chefquak.com

2017-01-06 00:00:00+00:00

Food here always nice, but parking is expensive, & now they refused. to give free parking

nainaigrandma.blogspot.com

2013-05-29 00:00:00+00:00

I would recommended this place to people who wants a quiet place with decent chinese food.

Highlights includes the homely Claypot Crab Beehoon,where silky vermicelli noodle have soaked up all that delicious, crabby goodness, the Indonesia Claypot Curry Crab—the curry gravy looks light, but packs both flavour and spice—as well as the classic Stir-fried Ginger and Onion Crab.

nahmj.com

2017-05-01 00:00:00+00:00

I will surely return for more before the promotion ends. And I will order the Salted Egg and Crispy Yam Crab, Creamy White Pepper Crab, Glass Noodles and Chinese Wine Crab and Claypot Crab Beehoon.

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+65 6730 1744

22 Scotts Rd, Goodwood Park Hotel, Singapore 228221

sgfoodonfoot.com

2018-01-19 00:00:00+00:00

A luxurious dish on the menu is the Braised Pig's Trotter with Sea Treasures in Claypot ($298++). The pig trotter is braised for 4 hours. It is further baked for another 45 minutes with Australian 6-head abalones, dried scallops, black mushrooms and black moss.

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Mon - Sun : 5:30 PM - 10:00 PM, 11:30 PM - 3:00 PM

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+65 6220 3546

1 Scotts Rd, 03-12/13, Singapore 228208

Xi Yan Cuisine is fundamentally modern Chinese, but brings together the diverse Asian culinary cultures, perfectly matched and balanced to convey an epicurean journey across some of Asia's finest cuisines.

rubbisheatrubbishgrow.com

2018-05-16 00:00:00+00:00

One thing that I don’t like about the restaurant is that we had to pay 60 cents for water.

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we enjoyed the ambiance, the dishes that were hits and of course just being at Regent Singapore once again - certainly does not kill that Dolcetto's cakes are always so tempting, I had to save space for a slice or two for takeaway.